Directions

In a large pot, add bouillon cubes to 4 cups water and bring to boil. Add dry brown rice and stir once. Cover and simmer (without peeking or stirring!) for 40 minutes. Uncover and transfer to ungreased casserole dish. In same large pot, heat chicken pieces until slightly golden but not cooked through. Add chicken to casserole dish.In same big pot, heat sliced mushrooms, 1 cup water, garlic powder, salt and pepper until mushrooms are wilted and water has become a nice, dark broth. Add cream of mushroom soup and lightly stir. Add the cooked chicken and rice that you had set aside and mix thoroughly.Scoop mixture back into casserole dish and spread evenly. Cover and Bake 30 minutes in 400 degree oven.

You may also boil dry rice in 4 cups low-sodium chicken broth instead of plain water with bouillon cubes.

If you prefer to use left-over rice instead of making it fresh for this recipe, use 6 cups cooked rice.